The MICHELIN Plate : good cooking
Fresh ingredients, capably prepared: simply a good meal.
This Petit Boutary, the younger sibling of the one on the Left Bank, certainly holds its own. In this refined bistro, with chequered floor, zinc counter, leather-clad benches and hanging light bulbs, an experienced chef of Japanese and Korean origin, Jay Wook Hur, gives free rein to his modern and creative culinary imagination with beautiful well-seasoned dishes (such as the delicious cod, satay foam, broccoli and artichoke poivrade).
- MICHELIN guide inspectors
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